Buckwheat Crêpes with Winter Squash

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Buckwheat Crêpes with Winter Squash
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
509
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie509 cal.(24 %)
Protein8 g(8 %)
Fat37 g(32 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D1 μg(5 %)
Vitamin E7.1 mg(59 %)
Vitamin K11.2 μg(19 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.3 mg(21 %)
Folate84 μg(28 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C21 mg(22 %)
Potassium630 mg(16 %)
Calcium110 mg(11 %)
Magnesium28 mg(9 %)
Iron2.2 mg(15 %)
Iodine23 μg(12 %)
Zinc1.4 mg(18 %)
Saturated fatty acids19 g
Uric acid76 mg
Cholesterol185 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
125 grams Buckwheat flour
2 pinches salt
2 eggs
400 grams Pumpkin (such as Hokkaido)
1 shallot
1 garlic clove
3 Tbsps vegetable oil
salt
freshly ground peppers
200 grams Crème fraiche
1 tsp lemon juice
125 milliliters Cider
4 Tbsps butter
50 grams Cress (for garnish)
How healthy are the main ingredients?
PumpkinCresssalteggshallotgarlic clove

Preparation steps

1.

For the crêpes: Whisk together the flour, salt and eggs in a large bowl. Gradually whisk in 180 ml (approximately 2/3 cup) water until creamy. Let rest for about 3 hours in the refrigerator.

2.

For the filling: Finely grate the squash. Peel the shallot and garlic and finely dice. Heat 2 tablespoons oil in a large frying pan and sauté the garlic and shallots until softened. Add the squash and sauté for 5-6 minutes. Season with salt and pepper. Remove the pan from the heat and let cool slightly. Mix in the crème fraîche and lemon juice.

3.

Whisk the remaining oil and the cider into the crêpe batter. Working in batches, melt a little butter in a small frying pan and cook 8 crêpes until golden brown on both sides. Fill with the squash filling and sprinkle with a little cress. Arrange on serving plates, garnish with cress and serve with a dollop of crème fraîche, if desired. 

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